- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 394
- Carbohydrate Content: 7g
- Fat Content: 26g
- Fiber Content: 26g
- Protein Content: 29g
- Saturated Fat Content: 9g
- Sodium Content: 0.26g
- Sugar Content: 6g
Cold roast beef with beetroot salad & horseradish cream Recipe
Cold roast beef with beetroot salad & horseradish cream is a Leftovers recipe for 4 people, takes only 20 mins; recipe has beef, beetroot and shallot.
Ingredients
- Beef - thin slices leftover roast beef
- Olive Oil - 4 tbsp olive oil
- Beetroot - 3 small cooked beetroot, sliced, then cut into fine matchsticks
- Lemon - juice 1/2 lemon
- Mustard - pinch mustard powder
- Creme Fraiche - 4 tbsp creme fraiche
- Shallot - 1 shallot, finely chopped
- Sherry Vinegar - 1 tbsp sherry vinegar
- Horseradish - 5 tbsp grated horseradish
- Frisee - 4 handfuls of a mix of bitter leaves, such as frisee, mizuna and watercress
- Micro Leaf - selection of micro-leaves, if you can get them
Instructions
- To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
- Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.